Lipase and Protease Production in Submerged and Solid State Fermentation by Candida rugosa using Olive Mills Wastes

Abstract

To study the ability of using olive oil industry wastes by yeast strain Candida. rugosa to grow in solid state fermentation for lipase and protease production. Lipase production in submerged fermentation of olive mill waste water. The enzymes production was ranged from 4.2 to 9.8 IU/g of lipase on the second day of fermentation period and from 21 to 64.5 IU/g of protease on the third day of fermentation period. The supplementation of the olive oil cake with yeast extract as a nitrogen source significantly increased the lipase (157%) and protease (49 %) production. The chemical composition of olive oil cake estimated before and after fermentation process, results shown that the nutritional value was improved to be use as animal feed. Submerged fermentation of olive mill waste water shown that the yeast C. rugosa could growth on undiluted sample, and to produce up to 220.1 U/ dm-3 of lipase in 1st day, lipase production was found to be promoted by the addition of tween 80. The highest lipolytic activity of 1667.5 IU dm-3 was achieved after 6 days of submerged cultivation in supplemented olive mill wastewater. The results indicated that olive mill waste water and olive oil cake seemed to provide necessary nutrients and physical support for the yeast to grow and produce enzymes. The fermentation of olive mills wastes could be a good technique to save our environment and produce a valuable thing by using harmful wastes.